Process of producing bread and other like foodstuffs



- subject of the King I proved bread in which is incor and comprises generally UNITED STATES nbnimr emu, cums, sccrmn.

rnocnss or rnonu'cnw 3am!) 1,387 ,38'1, Specification of Letters Patent. Io Drawing, To all whom it may concern:

Be it known that I, Rosrn'r GRAHAM, a I 1 d r 101i Great lhgain and re an res"idnl1 g' at aymount upar, in the county-of lfe, Scotland, have invented new and useful Im rovements in Processes of Produc' Brea and-other like Foodstufls, of which the following is a specification. l

This invention relates to bread and like food tuifs and p of producing same, improved methods of the transformation or conversion of ce-' reels and edible tubers into an assimilable and digestible food and specifically an imrated or lended in suitable proportions our made from wheat or'other cereals, either with or a without an suitable roportion of the'bran y if andi'ni'dd and our madefromedible' tubers or ot er starch producing materials other than cereals, the object being 5 ically to utilize in food-stufis edible tu I and the like ,which are more easily and cheapl grown than cereals, and generally to pro uce bread and other food stufis which contain the constituents of the cereal's,'and tubers in a form in which theycan be readily utilized by the human system, which contain those vital principles known at present under the eneric term of vitamins in an -'gesti bility substituting or diluting the wheat and 'ot er'material toget such a large quantity of t active con 'tion, and which have great' diand solubility, fine flavor and alatableness, and the property of keeping resh and in a wholesome condition for a considerable period of time. 1 I

In the methods at present .em loyed of h ligheat bo'ur 11'vlvith stare conta' mater a ,i. e. m' ing ll her or by milling separately andmixing the milled flours orin the case of potatoes, by cooking and ad the cooked potatoes to the sponge-in e first instance, the percentage of gluten in the remilting mixture is considera ly reduced, consequently a greater strain is placed on its elasticity and raising power with the result that the texture of the bread is closer, the loaf is not capable of hol e gas produce by the fermentation and cons quently the Ann orrma rrxa roonsrurrs Patented Aug. 9, 19211 Application medAp'rll as, ime. "serial 110. 292,525.

of the interstices thicker. There is thus less-.surface presented to the action of the digestive ]1ll08S of the human s stem and interstices are fewer and the dividing walls I the bread takes longer time to igest or a,

greater proportion remains undigested further the proportion of soluble proteid and albumenoid bodies whichact as a sti ulant to the yeast during the processof tting the sponge is reduced with the result that the dough is heavy and close. In conse-- quence of these shortcomings, considerable modifications in the temperature are necessary resu1t1n in an unsatisfactorily' baked and indigesti 1e loaf.

By the present invention the difliculties formerly experienced in the utilization inbread of starch containing materials other than wheat are efiectivelyovercome in a thorou hly ractical manner and a bread or 00 p not containing a high percentage of'starch containing material other than wheat is obtained'which is readilydigestible and assimilable, which is more wholesome, which has afar higher nutritive value and which will keep fresh andp'ala'table or a ver much longer periodof time.

he present invention comprises essentially a special preparation and treatment of the edible tubers used *as the additional 1 starch containing material for the purpose of gelatinizing and converting the starch therein b theaddition of barley malt or other ma ted cereal or by means of an extract of malt or other material containing diastase or starch liquefying and converti enz It also comprises the utilization o sai treated starch containing material with the higher and lower grades of wheat flour to form ferments or sponges which after a special treatment are mixed to ther to form a dough which in the case 0 bread or e the like is baked at a comparativelyilowj;

baking temperature to conserve enzymic action.

In carryi the addition? first heated quantity of water in order starch. containing material is tgfelatinize the starch, which is then rende soluble and wholly or partially converted into sugars by this invention into practice with the addition of a suitable digesting at a suitable temperature with a proportion of malted wheat, barley or the like. By'this treatment little or no extra strain is placed on the gluten and it is able to exert its normal raising power. Further by this treatment the enzyms of the malted walls thinner. Further the better quality of the dough enables the baking to be car-' ried out in a more practical and efficient manner. The result is the production of a large light loaf which contains ahigh percentage of soluble matter, which is very digestible, sweet, palatable and wholesome, and which will keep fresh and fit for human consumption for a considerable period of time.

In applying the present invention for example to the production of a bread from wheat flour and edible tubers the procedure is as follows :When the additional starch containing material is prepared from dried edible tubers these are first ground to a fine flour with or without any separation of the outer skin or husk. To any given quantity of theflour thus produced is added finely ground malted cereal-in the proportion of 1 lb. of malted cereal to every 15 lbs. of fl ourand from 2?; to 3 times the quantity-according to the tubers used-of water which has been heated to from 120. to 135 Fahr. After thorough mixing the temperature ofthe mash is slowly raised to about 145 Fahr. and then quickly raised to about 212 Fahr. The mash is kept at this temperature until complete gelatinization and conversion of the starch has been effected which Wlll occupy from 30 minsQto 1 hour,

then raised to about212 and is afterward reduced to a temperature of about 160 Fahr.

If the edible roots are used in their natural state they are after. being thoroughly washed, reduced by any suitable means to a pulp. The temperature of the pulp is Fahr., and is kept at this temperature until complete gelatini- -zat1on of the starch has been efi'ected which to a temperature of about 160 Fahr.

will occupy from 30 mins. to 1 hour. The temperature of the pulp is then reduced to about 160 Fahr. and to it is added a per.- centage of finely ground malted cereal, say 1 lb. to each 56 lbs. of pulp. After thorough mixlng the temperature is again raised to about 212 Fahr. and is kept at same for about 30 mins. and is afterward reduced 'The malted starch containing material produced by'either of the before described processes is divided into two parts the one (Yeast containing 39 per cent. of the whole and the other 61 per cent. for the purpose of making two ferments or sponges.

To the 61 per cent. of the malted starch containing material is added an approximately equal quantity of first grade or'fine white flour and a small quantity of yeast. Expressed in parts by weight a suitable.for-' Inula for this mixture is Malted starch containing materiaL 'FO lbs. First grade or fine white flour 67 lbs. Yeast 2?; lbs.

This mass is set at a temperature of about Fahr. and allowed to work or ferment for about 41} hours, being worked up several Malted starch containing materiaL- 42 lbs. Malted cereal 7 lbs.

This mixture is kept at a temperature of 160 Fahr. for 2040 minutes. At the end of this time second grade or household flour and yeast is added. Expressed in parts by weight a suitable formula for this is Malted starch containing materiaL. 49 lbs.

Second grade or household flour 25 1 After being thoroughly mixed the mass is set at a temperature of about- F ahr. to work for about 11} hours. This product I call ferment No.2.

When .the two ferments or sponges are ready, they are worked up with the requisite quantity of salt to form .a dough. This dough is set at a, temperature of from 75 to 82 Fahr. for l to 1 hour, and when ripe is cut up in pieces, scaled or weighed out panned." The dough is allowed ,tq fill or prove in the pans for from 1} to 2 hours at an even temperature of 80 Fahr. or thereabout, and it is then put in the oven at a temperature of from 320 to 350 Fahr. The temperature of the oven is allowed to drop after a sufiicient time has elapsed for the heat to penetrate the loaf until a final temperature of from 290 to 270 F ahr. is reached, when it is maintained at this temperature until the loaves are baked, the

whole period of baking being from 3% to 4 hours.

When a hole meal or entire wheat bread is required he additional malted starch containing material is produced in the manner before described after which the process is,

. A product I call ferment No. 2. 4W

the

mately equal quantity of first grade or fine whiteifiour and" a-small quantity of yeast. Expressed in parts by weight a suitable formula for this mixture is Malted starch containing material- 44 First grade or fine white flour 48 lbs. Yeast 11}; lbs.

bran and middlings.

Expressed in parts by weights a suitable formula for this mixture is Malted starch containing material- 58 lbs. Middlings -i 5 Bran l0 Malted cereal 12 Yeast 2 Second grade or household flour--- 18 In the first place 6 lbs. of the additional malted cereal is added to the malted starch containing material and the mixture is kept at a temperature of 160 Fahr. for about 20 minutes. At the end of that time the remainder of the additional malted cereal and the middlings and bran are added. The resultant mash is then ke t at a temperature of from 120 to 140 ahr. for 4 hours or thereabout, and at the end of this time the second grade or household flour and the yeast are added and after being thorou hly mixed the mass is set at a temperature 0% about Fahr. to work for about 1% hours. This When the two ferments or sponges are ready they are worked up, treated and baked as before described;

Although I prefer to use edible tubers for production of the additional starch contaimng material I wish it to be understood that this does not exclude'the use of other materials such as rice, peas, beans, lentils, etc., as although some of these do not contain as muchstarch they are richer in proteids.

The edible tubers I prefer to use for the additional starch containing material are potatoes but other such tubers as carrots,

parsnips, beet and artichockes may also be usefully employed. I claim: a

1. A bread or other food stuff composed .and yeast, mlxing essential y of a cereal flour and a predominating q antity of additional starch containing materialother than a cereal, gelatinized angitbonverted by treatment with a diastatic. as soliibilizing agent.

2. A process for preparmg bread composed essentially of a cereal flour and a predominating quantity of additional starch containing material other than a cereal, gelatinized and converted by a diastatic and solubilizing agent, comprising first heating thefistarch material with water to gelatinize it and subsequently treating it with a malted cereal, dividing the mass into two unequal parts, the greater one of which is mixed with a similar uantity of a high grade flour and yeast an the smaller part has-added to it a further quantity of malted cereal together with a larger quantity of lower grade flour the two sponges so produced, and baking.

3. In a process for preparing bread composed essentially of a cereal flour anda predominating quantity of additional starch containing material other than a cereal,

gelatinized and converted by a .diastatic and solubilizing agent, gelatinizmg and converting the starch containing material by treatment with a starch liquef ing and converting enzym, employing suc treated material as an agent for treatment of the bran and middlings of the milled cereal, forming a sponge of the converted starch material with a high grade flour forming another sponge of the. converted starch material with a low grade flour, the bran and. middlings of the milled cereal and a further quantity/of a diastatic agent, mixing said sponges to form a doulgh and bakin same.

4. n a process or preparing bread composed essentially of a cereal flour and a predominating quantity of additional starch containing material other than a cereal, gelatinized and converted by a diastatic'and solubilizing agent, milling and separating the products of the berry of the cereal into several grades, each of which is distinguishable by the extent to which it is convertible into a readily assimilablefood, treating the por tions containing the higher pro rtion' of diflic'ultly convertible'material wit a malted cereal in conjunction with starch containing edible tubers and for'mi therewith a sponge, separately treating t e other grades of the milled cereal withmal cereal and forming another sponge, mi sponges together to form a doug and baking same at a low bakinijtem rature.

I R0 RT, RAHAM.

the two 

